Classic Parmesan Scalloped Potatoes

I made this recipe as directed except doubled the garlic, salt, and pepper. Came out well. Definitely good to stir it several times while cooking.

These were so good! I halved the recipe. The best scalloped potatoes I have ever had. 

easy and rich

 Made it as instructed and they all loved it. It did seem kind of like an Alfredo version.

Made these for today's Sunday dinner and they were a BIG hit! Will definitely make them again!

Love them

One word... Delicious!!!!!!

Fabulous recipe! I follow exactly, except for extra parmesan cheese on top. We love them!

Loved these potatoes. Made exactly as is except cut the recipe in half as there are only 3 of us. My 17 yr old son loved them as did my husband. Definitely a keeper!

Wonderful! Everyone asks for the recipe. I add extra parmesan plus some mozzarella. A favorite!

This was excellent. I cooked it a little longer, and stirred it more frequently while baking, to ensure that the cream thickened nicely. It was easy, and quite elegant. I will prepare again!

I also have a problem with 3 cups of whipping cream. Whenever a recipe calls for heavy or whipping cream I substitute evaporated milk (evaporated skim milk if you really want to cut down the calories).

cynthia, calm down. she was just inquiring and the one star is because you can't just leave your comment or questions without rating. "Cant we all just get along"? :)

ABCDEFG1932--why would you rate this without even trying it? do you not know how ratings work? and to give it a 1star just because it didnt meet your calorie criteria? maybe you should visit cooking light. or do some research yourself on modifying. there are websites. i ACTUALLY made this recipe and it was absolutely delicious and easy to make. therefore i rated it accordingly.

THIS SOUNDS LIKE A WONDERFUL CASSEROLE BUT 3 CUPS OF HEAVY WHIPPING CREAM? I KNOW THAT WOULD BE LOTS OF CALORIES. IS THERE ANYTHING YOU CAN REPLACE THAT WITH? I WOULD ONLY MAKE IT IF THERE IS A SUBSTITUTE FOR THE CREAM. phylskil32

This is a yummy and very easy recipe! It was sort of like "potatoes alfredo" - very rich and creamy. I was worried during cooking that it would be too soupy, but it thickened up perfectly. The only change I made was chives instead of parsley. I added half, then garnished with the rest when it came out of the oven.

This has become my favorite way to prepare potatoes, either for my family at home or when taking a dish to a gathering - they are always a huge hit. The combination of the cream and chopped garlic is incredibly flavorful, and the dish goes with everything. Stirring the potatoes twice during the initial 30 minutes of cooking time is very important in getting the potatoes to cook evenly - works every time. I love, love, love this dish.

Unbelievably good to be so simple to make. I used a mandolin on setting 2 (1/4 inch) to make quick work of the potatoes. You will not be disappointed with this dish.. I served with baked ham, steamed carrots, and a chardonnay.Holiday worthy!

Delicious!!! I made this for Easter dinner and they were easy and delicious. Everyone had seconds and my husband asked me to make it again soon. I will - though fancy enough for a special occasion, these would be easy to make for a regular weekend meal. I used less parsley and added some fresh thyme.

I make this dish for special occasions, especially the Holidays. This is by far, the BEST Scalloped Potato recipe I've tried (and I've tried many)! Beginning the cooking process on the stove really speeds things and makes a softer potato! Dense, creamy, delicious!

These were so good! Everyone loved it! !

These were OUTSTANDING and took just minutes to throw together. My husband -- who's a real potato lover -- said these were the best scalloped potatoes he's ever eaten. I didn't have any fresh parsley on hand, so I used finely chopped fresh basil leaves instead, which tasted fresh and flat-out wonderful. The leftover potatoes were just as good (and maybe even better) reheated the next day.